Cheese, camembert

Australian and imported soft cheese covered with white mould and labelled as being camembert style. Prepared by pasteurising, culturing and coagulating cows milk prior to salting and curing.

The majority of nutrients were determined in a composite sample of 5 purchases of Australian (Tasmanian Heritage, King Island, Australian Gold, Kraft & South Cape) and 3 purchases of French (Isigny Ste Mere, Brique Daffinois, Saint Vernier) camembert, purchased in Melbourne in late 2005. Some proximates, vitamins and minerals were also determined in samples of camembert reported by the ADC (1999) and are averaged with the 2005 values. Carotenes determined only in the ADC sample. Organic acids were imputed from cheddar cheese.